Almond Pesto

Homemade pesto is a staple in our house.  Although I love traditional pesto (made with pine nuts), almonds are much more affordable ($6/lb vs. $15/lb) and they pack a nutritional punch.

Almonds are about 160 calories per serving (1/4 cup), provide a great source of vitamin E, and are a good source of calcium and iron.

Wondering how to use pesto? Here are a few ideas:

– Spread it on a sandwich (to replace mayo and mustard).

– Slather it on grilled chicken or roasted vegetables

– Bake it on top of white fish

– Add it to a veggie-rich omelet

– Mix 1 T. with a 1/4 cup of hummus, enjoy with pita and fresh veggies.

Special thanks to Juliette Britton for the guest post recipe!


– 1/2 cup of almonds

– 3 cloves of garlic, minced

– 1/3 cup of olive oil

– 1/2 t. kosher salt

– 1 oz of fresh basil

– 1/4 cup Parmesan cheese

– 1 Tbsp fresh lemon juice


Place almonds in a food processor and pulse until coarsely ground.  Add minced garlic and salt and blend for 15 seconds.   Add basil and olive oil, blend until smooth.   Finally, add 1/4 cup of shredded Parmesan cheese, blend for 5 seconds.   Once done, squeeze about 1 T. of fresh lemon juice and place in an airtight container in the fridge.  The pesto will keep for about a week (in our house it usually doesn’t last that long)! Enjoy!

Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!

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